From bounce@cheftochef.net Mon May 31 10:32:58 2004 Date: Sun, 30 May 2004 16:42:37 +0000 (UTC) From: Chef2Chef Recipe Club Reply-To: newsletter@cheftochef.net Newsgroups: rec.food.recipes Subject: Coq au Vin Followup-To: rec.food.cooking, rec.food.recipes Coq au Vin (Chicken Braised with Red Wine and Mushrooms) Makes 4-6 servings 3 ounces pancetta (in a chunk) 2 tablespoons unsalted butter 1 3+-poound frying chicken, cut into 8 pieces 1/2 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 1/4 cup Cognac 3 cups full bodied red wine (such as cup tes du Rh ne) 1 to 2 cups brown chicken stock or brown stock 1/2 tablespoon tomato paste 2 cloves garlic, mashed 1 bay leaf 1/4 teaspoon dried thyme 12-24 brown braised pearl onions 1/2 pound mushrooms, saut ed 3 tablespoons each flour and softened unsalted butter sea salt and freshly ground pepper to taste sprigs of fresh parsley Remove the rind and cut pancetta into lardons (rectangles 1/4" x 1"). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry. Saut pancetta slowly in hot butter until lightly browned. Remove to a side dish. Dry the chicken thoroughly. Brown it in the hot fat. Season the chicken with salt and pepper. Return pancetta to the pan. Cover and cook slowly for 10 minutes, turning the chicken once. Uncover and pour in the Cognac. Avert your face and ignite the Cognac. Shake the pan until the flames subside. Add the wine and stock to just cover the chicken.. Stir in tomato paste, garlic, herbs. Bring to the simmer. Cover and simmer slowly for 30 minutes, until tender and juices run clear when the thigh is pricked with a fork. Remove chicken to a platter. While chicken is cooking, prepare the onions and mushrooms. Simmer cooking liquid in the pan for a minute or 2, skimming off the fat. Raise heat and boil rapidly, reduce liquid to about 2-1/4 cups. Correct seasoning. Remove from the heat and discard bay leaf. Blend butter and flour together into a smooth paste (beurre mani ). Beat paste into some of the hot liquid with a whisk. Add beurre mani to the pan. Stir with whisk to blend. Bring to the simmer, stir for a minute or two. Sauce should be thick enough to coat a spoon lightly. Arrange chicken in the pan, place the mushrooms and onions around it and baste with the sauce Serve Coq au Vin garnished with parsley sprigs. Wine Tip: Serve the same wine to drink that you used in the recipe, or if this is a special occasion, you might want to splurge on a silky Volnay from the same region as your main dish! Chef June Jacobs, CCP Feastivals Cooks at Home her website http://www.feastivals.com Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net ARCHIVE: at: http://chef2chef.net/news/club/ -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/